III. Production and Operations plan A.

Product Design and/or Business model

Key Networks -Goldsboro Commercial, Inc. (packaging) -Chocolate Lover, Inc. (chocolates) -Peotraco Industries (flour) -DW Plastic Corporation (straw) -Aquapure (water) -BRS Apartments (warehouse) -Food Bizz (stall) -SM Business Center (location) Key Activities -Supply the raw materials needed. -space for the further processing of raw materials (not included in stall process) -construction of the stall -stall location Value Propositions -Grab N Go snack - all-in-one -Low cost -snack food -new to the snack market, since it provides 3-in-1 snack meal. -innovative packaging -new to the customers but medium barriers to entry because of uncertainty of intellectual property (packaging based from another country) -Quality product making using technologies -Specially made for students. -Cold Drink but hot and freshly made churros, quick punch straw. Customer Relationship -friendly employees that can accommodate customers at any age. -Maintaining cleanliness in workplace -brand establishment Customer Segments -for students studying in Manila esp. near Intramuros and U-belt area -for people who impulsively feeling some chocolate cravings - for children

Key Resources

- containers and Key Partners -Emilisa Salih foils (General Manager) -straws -Shepherd Busto -chocolate bars (Operations -flour Manager) -water -Kimberly Ragasa -warehouse (Marketing -stall Manager) -location -Charlene Sorilla (Finance and HR Manager) Cost Structure -location cost ( PHP 15,000 to PHP 26,000 php) -raw materials (per wholesale) and equipment total costs range from 30,000-50,000 php.

Distribution Channels -Intramuros stall -Franchises (if any) -Schools (to be able to get in touch with our target market)

Revenue Statements -10,000 php allocated for marketing costs (posters and print ads) -50,000 php for salaries -50,000 php for business reserve.

B. General Input-Process-Output Framework

Suppliers/Manufacturers

Inputs/ Enablers 1. Labor - Sales people - Cashier 2. Raw materials - All-purpose flour and vegetable oil - Chocolate syrup - Purified water and ice plastic container - Plastic lid - Plastic divided 3. Furniture and fixtures and others - Chairs - Table 4. Packaging - Stickers 5. Equipment - Deep fryer - Mini refrigerator 6. Permits - Mayors permit - SEC certificate - DTI business name certificate - Baranggay clearance - Tax identification number - BIR certificate - DOLE registration 7. Contract - Lease - Manufacturer 8. Suppliers - Cans - Paper bags - Boxes 9. Location - Interior design 10. Utilities - Electricity - Water

Process Flow
Identification of vital business factors

Outputs 1.Churros with Juice Wastes

Customers 1.Students studying in Manila especially near Intramuros and U-belt area 2.People who impulsively feeling some chocolate cravings 3.Children

1.

2. 3. 4.

Jadd Zedric Packaging & General Merchandise Food Depot & Cold Store Chocolate Lovers Goldsboro Commercial, Inc.

Idea generation

Derivation of product concept

Market analysis

1.Packaging Product itself Ingredients

Identifying location

Accomplishing all business certifications and permits

Acquisition of equipment and furniture and fixtures

Hiring worker/s

Acquisition of inventory

Business launching

Daily operation

Inventory checking

Profitability checking

Business performance evaluation

Employee performance evaluation

Customer feedback

Cooking Process 1. Making a dough: a. Combine water, salt, vegetable oil, butter, and sugar in a pan over medium heat b. Bring the mixture to a boil and add the all-purpose flour and gently mix until the dough form like a ball. c. Remove the mixture from the heat. d. When the mixture is cold add egg and mix until sticky. 2. Frying: a. Scoop the dough into the piping bag. b. Push the dough direct to the frying pan for deep fry. c. When the dough turns gold it means that it is already cooked. 3. Juice: a. Mix water, juice and ice (if necessary). b. Mix well until the powder dissolved. 4. Dip: a. Bring the chocolate into a medium heat. C. Aggregate planning and master Scheduling Master Production Schedule
Weekly Forecast Projected Available MPS BI 1260 1 1224 36 1260 2 1224 72 1260 3 1224 108 1260 4 1224 144 1260 5 1224 180 1260 6 1224 220 1260 7 1224 256

Above details shows the calculation when we need to have replenishment orders of raw materials. The forecast came from the projected sales demand converted to weekly. The Projected available came from the capacity of how many snackpacks they can produce weekly D. Supplies Management (process plan, Material requirements, forecasts) Process for Churros Making dough: 1. Combine water, salt, vegetable oil, butter, and sugar in a pan over medium heat

2. Bring the mixture to a boil and add the all-purpose flour and gently mix until the dough form like a ball. 3. Remove the mixture from the heat. 4. When the mixture is cold add egg and mix until sticky. Frying: 1. Scoop the dough into the piping bag. 2. Push the dough direct to the frying pan for deep fry. 3. When the dough turns gold it means that it is already cooked.

Product Raw eggs in shell Breads, baked (no preservatives) Flour, white or whole wheat Butter Heavy Cream

Life Span 3 to 5 weeks (Refrigerated) 2 to 3 weeks (Refrigerated) 6 to 8 months (Refrigerated) 2 to 3 months (Refrigerated) 1 week (Refrigerated)

Time process to Make Snackpacks

Single Snackpack 6 minutes 18 minutes including cooling process 8 minutes 4 minutes 10 minutes 10 Snackpacks 6 minutes 18 minutes 20 minutes 4 minutes 30 minutes

Preparation for the ingredients Cooking for the dough Frying Juice Packaging

In 1 hour and 18 minutes an employee can produce 10 snackpacks Converted to minutes 1 hour and 18 minutes = 78 minutes 9 hours = 540 minutes Operating period divided by process time of churros Process time of churros = 78 minutes

Operations period = 540 minutes 540 / 78 = 7 7 x 10 snackpacks = 70 snackpacks In 9 working hours an employee can produce 70 snackpacks. Therefore, in mass production 3 employees can make 210 snackpacks a day in 9 working hours.
Activity Predecessor Description Estimated Time (Minutes) 154 68 40 ES EF LS LF

A B C D E F G H

A D E A G B C G B C D A A B B C C D G D G D G E E E E E E F F F F F F

Picking up of raw materials and delivery to stall ( Pasig) Picking up of raw materials and delivery to stall (Divisoria) Picking up of raw materials and delivery to stall ( Quiapo) Preparation Cooking dough Frying Juice Packaging Completion Time H H H H H H

0 154 0 154 0 68 86 154 0 40 114 154 160 178 198 160 228

6 154 160 154 18 160 178 160 20 178 198 178 4 154 158 156 30 198 228 198 340 minutes 228 CP (Critical Path) 226 142 140 114 112

Slack (ES-LS): G= 2 B= 86 C= 114

A 154

D 6

Start

E 18

F 20

H 30

B 68

G 4 End

C 40

Details above show that there are 3 slacks. The activities in G, B, and C can be delayed according to their slack time, for G its 2 minutes, B its 86 minutes, and C its 114 minutes. To avoid delays, make sure that the activities in the critical path are being managed well. These activities are picking up of raw materials and delivery to stall (Pasig), preparation, cooking dough; frying and packaging.Make sure raw materials are always available. There shall be at least three (3) suppliers.

Snackpack Ordering cost (K) = Php1200 per order Carrying cost (Kc) = Php 0.14 per unit (680/4896) Demand (D) = 4896 units

)(

EOQ = 9161 units

.53

641.40 Demand Forecast Projected Sales= 293,453.27 Unit Cost = P 60 Converted to Daily Sales P 293,453.27/24/P 60 = 204 units E. Facility requirements and location analysis and layout

Location Analysis
Venue Address Proximity Pasig City- Intramuros= 11.4 kilometers(1 hour and 4 minutes) Quipo, Manila- Intramuros= 2.2 kilometers (17 minutes) Divisoria, manila- Intramuros, Manila= 5.9 kilometers (43 minutes) SM City Manila Pasig city- SM city Manila=15.5 kilometres(1 hour and 2 minutes) Quiapo, Manila- SM Cost PHP 15,000 to PHP 26,000 Other considerations bidding process

Walled Walled stores, stores, Muralla St., Intramuros Intramuros, Manila

SM City Manila

Natividad AlmedaLopez, corner A. Villegas and San

PHP 30,000 to PHP

there were no info provided

Casa Regina 334

Marcelino Streets, Ermita, Manila, Metro Manila, Philippines Casa Regina 334, Intramuros, Manila

City Manila= 1.6 kilometres (18 minutes) Divisoria, Manila- SM City Manila= 5.9 kilometres (41 minutes) 3. Regina 334 Pasig City- Intramuros= 11.4 kilometers(1 hour and 4 minutes) Quipo, Manila- Intramuros= 2.2 kilometers (17 minutes) Divisoria, manila- Intramuros, Manila= 5.9 kilometers (43 minutes)

45,000

PHP 12,000

2 months deposit and 1 month advance

F.

Process plan and Standard Procedures

Sanitation Standard Operating Procedure (SSOP) PURPOSE: To standardize working procedures in order to ensure food safety. Note: This procedure applies to employees who handle, prepare, or serve food. All procedures must be followed at all times. Pre-Operational Sanitations 1. Clean and sanitize equipment, tables, and other product contact surfaces throughout the day as needed to prevent contamination of food products. 2. Clean processing area floors at the start and end of each production day. The correct cleaning steps for food contact surfaces are as follows: Wipe away any food scraps and rinse with water. Wash with hot water and detergent to remove any grease. Rinse off any loose dirt or detergent foam with clean water. Sanitize using food grade sanitizers. If instructions require rinsing of the sanitizers, do so

3. If necessary, clean the Refrigerator once a week. 4. Maintain refrigerators temperature at 4C (40F)

5. Sanitize equipment with an approved sanitizer that is mixed and used according to the manufacturers directions, and, if required, rinse with potable water. 6. All cleaning and sanitizing chemicals shall be properly labeled and stored separately from food and processing areas. Note: that it is recommended to clean floors first and then clean equipment from top to bottom 7. Change outer garments, properly wash and sanitize hands with hand sanitizer/alcohol, put on clean gloves. 8. Outer garments, such as aprons, hairnet and gloves, are required. Wear the appropriate garments. Keep your outer garments clean and change them at least daily (e.g. gloves) and, if necessary, more often 9. Follow the SOP for food storage. Operational Sanitations 1. No person with illness, or open/infected wounds is allowed to handle foods or food-contact surfaces.3 2. All employees must begin their shift wearing clean garments. Raw product processing

employees must wear hair covers and change or clean/sanitize (or replace) outer garments when they become soiled. Ready-To-Eat (RTE) product processing employees must wear hair covers and single-use disposable gloves, and maintain the cleanliness of all outer garments. 3. Employees must wash hands: Before starting work During food preparation When moving from one food preparation area to another Before putting on or changing gloves

After using the toilet After sneezing, coughing, or using a handkerchief or tissue After touching hair, face, or body After smoking, eating, drinking, or chewing gum or tobacco After handling raw meats, poultry, or fish After any clean up activity such as sweeping, mopping, or wiping counters After touching dirty dishes, equipment, or utensils After handling trash After handling money After any time the hands may become contaminated

HAND WASHING INSTRUCTIONS: Follow proper hand washing procedures as indicated below: Wet hands and forearms with warm, running water at least 100 F and apply soap. Scrub lathered hands and forearms, under fingernails, and between fingers for at least 10-15

seconds. Rinse thoroughly under warm running water for 5-10 seconds. 4. 5. 6. Dry hands and forearms thoroughly with single-use paper towels. Dry hands for at least 30 seconds if using a warm air hand dryer. Turn off water using paper towels. Use paper towel to open door when exiting the restroom. Use hand sanitizers only after hands have been properly washed and dried. Employees may not use cigarette in production area. Employees may not wear jewelry or cosmetic items that could contaminate product. Waste is removed when bins are full.

7.

Waste containers are covered, kept clean and emptied after each work period.

Post Operational Sanitations 1. Clean processing area floors at the start and end of each production day.

The correct cleaning steps for food contact surfaces are as follows: 2. Wipe away any food scraps and rinse with water. Wash with hot water and detergent to remove any grease. Rinse off any loose dirt or detergent foam with clean water. Sanitize using food grade sanitizers. If instructions require rinsing of the sanitizers, do so All cleaning and sanitizing chemicals shall be properly labeled and stored separately from

food and processing areas. Note: that it is recommended to clean floors first and then clean equipment from top to bottom 3. 4. 5. 6. 7. If necessary, clean the Refrigerator once a week. Maintain refrigerators temperature at 4C (40F) Waste is removed when bins are full. Waste containers are covered, kept clean and emptied. Follow the SOP for food storage.

MONITORING SANITATION: Use a check list to see if the employees are following the sanitation standard operating

procedure and write down results to resolve or prevent problems. See Figure 2.G CORRECTIVE ACTION: When an item on the check list is missed or poorly done, make sure it is corrected in the

corrective action log. See Figure 3.G

Be sure to re-check and then write down that it was corrected. Retrain any employee found not following the procedures in this SOP.

VERIFICATION AND RECORD KEEPING: The manager will complete the Food Safety Checklist to indicate that monitoring is being conducted as specified. The Food Safety Checklist is to be kept on file for a minimum of 1 year. See Figure 2.G Standard Measurements

Ingredients All-purpose Flour Sugar Butter Vegetable oil Egg Salt Dark Chocolate Heavy Cream Tang litro pack Water

Weight 1 kg 1kg 1 liter 2 pcs 500g 1 kg 1030g 25g 5 gallon

Unit used 1 cup cup cup liter 2 pcs tsp 2/3 kg cup 25g 18.95 liter

SOP (Standard Operating Procedure) 1.1 Procurement/ Picking up/ Receiving Deliveries PURPOSE: To make certain that all raw materials procured are best of quality and aligned to customer requirements: To ensure that all food is received fresh and safe when it enters the stall operation, to facilitate traceability, and to transfer food to proper storage as quickly as possible. Note: This procedure applies to employees who handle, prepare, or serve food.

Figure 1.F Approved Listed Suppliers

Items Straw, Paper cup & Plastic seal Supplier(s) / Sources Goldsboro Commercial, Inc. / Dasma packaging & Plastic products Chocolate Lovers Food depot & Cold Store Market / Puregold Lead time 2 Quantity req. 50

Chocolates All-purpose flour & vegetable oil Salt, egg, butter, sugar

1 1 1

1 kilo 1 sack

Figure 2.F Procurement Process Flow

Requirement Analysis

Writing Specification

Procurement

Step 1 Purchasing Hazards: High-risk food contaminated with pathogenic micro-organisms and/or toxins. Contamination by physical materials. Contamination by chemicals. Food of poor physical or microbiological quality through damage, contamination, use of inappropriate ingredients or the processes of decomposition. Growth of pathogens/toxin production during delivery process.

Controls: Food must be purchased only from approved listed suppliers (See figure 1.F)

Step 2 Picking up/ Receiving deliveries Hazards: High risk food contaminated with pathogenic micro-organisms and/or toxins. Food of poor physical or microbiological quality through damage, contamination or decomposition. Wrong specification food delivered. Growth of pathogens/toxin production during period from receipt to storage.

Controls: All food deliveries must be accepted and checked-in by a member of staff. All pre-packed foods must be appropriately labeled. Food deliveries must be properly and promptly put away.

Traceability INSTRUCTIONS: 1. Organize refrigeration space, and store rooms before picking up deliveries. 2. Gather product specification lists and purchase orders, temperature logs, calibrated thermometers, pens, flashlights, and clean carts before unloading deliveries. 3. Keep area clean and well lighted 4. Mark products with the date of arrival or the use-by date accordingly upon receipt. 5. Compare delivery invoice with products ordered and products delivered for both delivery quantities and product code. 6. Update records in inventory checklists. 7. Transfer foods to their appropriate locations as quickly as possible.

THE MANAGER WILL: 1. 2. 3. Train employees on using the procedures in this SOP. Schedule deliveries when to pick up raw materials. Post the delivery schedule, including the names of suppliers, days and times of deliveries.

MONITORING: Use a checklist to see if employees are following the standard operating procedure and write

down results to resolve or prevent problems (See figure 2.G Critical Item 1.6) CORRECTIVE ACTION: When an item on the check list is missed or poorly done, make sure it is corrected in the

corrective action log. (See Figure 3.G) Update Inventory Checklist (See Figure 1.G) Retrain any employee found not following the procedures in this SOP. Re-set specifications Re-assess suppliers Return non-specification, etc. food to supplier. Reject the following: a. Cans that have signs of deterioration, such as swollen sides or ends, flawed seals or seams, dents, or rust b. Punctured packages c. Foods with outdated expiration dates VERIFICATION AND RECORD KEEPING: The employee assigned will update records in inventory checklist. The manager will verify that employees are receiving products using the proper procedure by visually monitoring receiving

practices. All Checklists involved are kept on file for a minimum of 1 year. (See figure 2.G Critical Item 1.1, 1.6)
1.

Inventory Management

The purpose of inventory is to have a record of all products an operation has in storage and in the kitchen. Ideally, snackpacks operation will have only the needed amounts of food and nonfood items it needs to meet customer demand. Having too little inventory means customers don't get what they want. Having too much inventory means food spoils and storage costs go up. The two most common methods for snackpacks are the physical inventory method and the perpetual inventory method. In the physical inventory method, the entire stock is physically reviewed on a regular basis. The operation determines the reorder point for each inventory item. The perpetual inventory method is the recording of items when received and again when issued. The recommended frequency of physical inventory is daily since there is only a small volume of operations. We have prepared Inventory Checklist in order to control and keep track of items for the production of snackpack. (See figure 1.G) In order to prevent food deterioration older stocks must be use first. Note: It is a best practice to have two people involved in taking inventory; one to count and one to record. To maintain integrity, at least one of the people should not be involved with day-today storekeeping responsibilities such as receiving or issuing. The recommended method for food storage is FIFO (First In First Out) Method. This is a safe food storage system of rotating food so that the oldest items are used first. This ensures that food will not go bad and leave wasting space and storing items that are no longer any good and wasting money by throwing out things that could have been used. Re-Order Point= Demand x Lead time

Demand (daily) = 204 Lead time = 1 day Converted weekly 204 (demand daily) x 6 (operating days) = 1224 Demand x Lead Time 1224 x 1 = 1224 Re-Order Point= 1224 When the items in inventory reach its level of Re-Order Point, its time to replenish those items. SOP (Standard Operating Procedure) 1.2 Food storage PURPOSE: To ensure that all food and supplies are in proper placement to avoid damage and contaminations. Note: This procedure applies to employees who handle, prepare, or serve food. All procedures must be followed at all times. 1. 2. No food is to be stored directly on the ground. All food stored inside the stall must be at least 150 millimetres above the ground and be

wrapped, packaged or kept in enclosed containers. 3. 4. 5. All stored food must be covered or in sealed containers. Place high use products near the door for easy access. Keep products in original cases, unless pest infestation is a problem, so that information

needed for traceability remains intact. 6. Place products in storage areas in the order of inventory forms to label shelving and assign

products to specific locations then print inventory checklists using the same order.

7.

Store chemicals away from food and paper supplies, in a separate locked section of storage

area away from food to protect food and supplies from contamination. 8. Store the heaviest containers near entry on lower shelves, dollies, or racks to reduce the

chance of injuries when moving product 9. Place expensive products in locked racks or away from easy access to exits.

10. Use FIFO method Proper placement of items in storage: USED INFREQUENTLY

-Decorations, Uniforms LIGHTWEIGHT ITEMS

-Paper trays, Light foods MEDIUM-WEIGHT ITEMS

-Cans, Bottles, Jars CASES, RACKS, BOXES HEAVIEST ITEMS

-Sacks, Barrels, Crates MONITORING: Pest Control Service Record (Provided and maintained by contractor). Completion of cleaning schedule Use a checklist to see if employees are following the standard operating procedure and write

down results to resolve or prevent problems (See figure 2.G Critical Item 1.1) CORRECTIVE ACTION:

Adjust temperatures or discard food Additional cleaning Discard contaminated food When an item on the check list is missed or poorly done, make sure it is corrected in the

corrective action log. (See Figure 3.G) SOP (Standard Operating Procedure) 1.3 Tracking Products PURPOSE: To ensure that all food and supplies can be identified and accounted for from the moment they are received until they are consumed and disposed of. Note: This procedure applies to employees who handle, prepare, or serve food. Traceability INSTRUCTIONS: 1. Compare delivery invoice against products ordered and products delivered for both delivery

quantities and product code. 2. Record upon receipt of product, when product is removed from storage, or when a product

is disposed of. 3. 4. Store products in labeled storage area. If a leftover product is used, include the date the product was originally prepared on the

production record. THE MANAGER WILL: 1. 2. Train employees on using the procedures in this SOP. Post SOP in storage area.

MONITORING: The manager will observe products received, removed from storage, and produced.

Use a checklist to see if employees are following the standard operating procedure and write

down results to resolve or prevent problems (See figure 2.G Critical Item 1.1) CORRECTIVE ACTION: When an item on the check list is missed or poorly done, make sure it is corrected in the

corrective action log. (See Figure 3.G)

2.

Retrain any employee found not following the procedures in this SOP. Logistics

The business will utilize the public transportation vehicles for picking up their raw materials. The travel time is a maximum of 154 minutes back and forth for all locations. There should be an allowance of 1 hour before raw materials are to be used. They also observed traffic flow by considering Saturdays and Sundays as their procurement days. Below details are the transportation costs for raw materials. To go to Pasig for the packaging, from Intramuros the workers must first go to Quiapo for Php 10.00 because there are jeeps from Quiapo that will go to Pasig for Php 22.00. PHP 10 + PHP 22 = 32 x 2 workers = PHP 64 (for fare) PHP 64 x 2 (back and forth)= PHP 128 PHP 70 (for food) x 2 workers = PHP 140 PHP 128 (fare) + PHP 140 (food) = PHP 268 (total) To go to Quiapo for the ingredients, from Intramuros the wokers just need to ride jeep for

Php 10.00. PHP 10 x 2 workers = PHP 20 (fare) x 2 (back and forth) = PHP 40 PHP 70 x 2 workers = PHP 140 (food)

PHP 40 (fare) + PHP 140 (food) = PHP 180 (total) To go to Divisoria for the packaging, the workers also can ride a jeep going to Divisoria for

Php 10.00. PHP 10 x 2 workers = PHP 20 (fare) x 2 (back and forth) = PHP 40 PHP 70 x 2 workers = PHP 140 (food) PHP 40 (fare) + PHP 140 (food) = PHP 180 (total)
3.

Quality processes

Quality Management System The manager is responsible for knowing and enforcing all the procedures in the SSOP, WMI, MEI, SOP, Food Safety and Quality Policy (See figure 1.G, 2.G, 3.G, 4.G) 1. Setting the example -Provide an example of professionalism and high quality standards for employees. 2. Coaching and skill development. -Observe activities and food handling procedures in all areas. Measure temperatures and times and take corrective action if necessary. 3. QA Inspections -Conduct weekly inspection using the Food Safety checklists. (See figure 2.G) 4. Food safety training program -Maintain an effective yearly training program with regular training sessions to teach and reinforce food safety. Ensure all employees undergo thorough training. 5. Maintaining equipment

-Provide and maintain adequate sanitation, food preparation and storage equipment to allow employees to do a quality job. 6. Reporting illness -Report any indications of foodborne illness to the Health Unit (See figure 4.G Food Safety and Quality Policy 1.1) Organization responsibilities and duties The owner will: be responsible for implementation, control, monitoring and review of every policy and standard procedures ensure that all staff are trained in the food handling techniques and the requirements of food safety be qualified to implement and review the Food Safety Policy regulations and practices ensure that all records and systems in relation to food safety are maintained and filed.

The manager will: be responsible for the day-to-day implementation and control of food safety. ensure that all records and systems in relation to food safety are maintained. ensure that staff will follow all personal hygiene rules. ensure that all work areas are kept clean and free from pests. ensure that all staff are trained in the food handling techniques and the requirements of the food safety policy.

be qualified to implement and review the food handling techniques and the requirements of the food safety policy.

All kitchen staff will: be responsible for food safety in the kitchen, preparation and storage areas. be qualified to implement the food handling techniques and the requirements of the food safety policy. complete all records and systems in relation to food safety in the kitchen, preparation, receiving and storage areas as directed. abide by all personal hygiene rules. report incidents that impact on the quality of food, to the manager. (eg sightings of pests, malfunctioning or defective appliances, etc) keep all work areas clean and free from pests. be trained in food handling techniques and the requirements of the food safety policy. report to the manager if they are suffering from any communicable disease.

Quality Control Process 1 Purchasing food products from an approved supplier is the first step in ensuring safe foods to serve customers. As a purchaser of food products, owner/manager can ask the suppliers to verify that their sources of supply are approved by the appropriate food regulatory agency. In order to have Quality Control this will be imposed effectively: Strict Implementation, Monitoring, and Controlling of the following: (See figure 1 & 2.F, SOP 1.1, 2.G Critical item 1.6, 4.G 1.2)

Quality Control Process 2 Since snackpack will utilize the public transportation vehicles for picking up their raw materials. There should be an allowance of 1 hour before raw materials are to be used, also as observed considering traffic flow, Saturdays and Sundays are their procurement days. In order to have Quality Control this will be imposed effectively: Strict Implementation, Monitoring, and Controlling of the following: (See figure SOP 1.1, 2.G Critical item 1.1, 4.G 1.2) Quality Control Process 3 Since snackpack is a food business, operators must complete and maintain a food safety management system. To be able to achieve high quality and protect the health/safety of consumers, it is essential to have effective food control systems. In order to have Quality Control this will be imposed effectively: Strict Implementation, Monitoring, and Controlling of the following: (See figure MEI, WMI, SOP 1.1, 2.G Critical item 1.1, 4.G 1.2) Below are the critical processes of snackpack that must have quality controls. Control Process 1 Procurement of Raw Materials Control Process 2 Pick up delivery of Raw Materials Control Process 3 Production /Operation

4.

Waste management Eco-efficient packaging The snackpacks packaging would be made out of cardboard since plastics are prohibited

in Manila. WMI (Waste Management Implementation): Refuse container with a fitted lid and bin liner for the disposal of waste. It must be stored in a location that does not allow contamination of food or food contact surfaces. Adequate refuse bins near the stall for the public to dispose of used takeaway food containers and other waste. Adequate arrangements must be made for the storage and removal of refuse generated inside and outside the food stall. Waste oil must be stored in a container labeled Waste Oil Only and disposed of at an approved waste transfer station. Implement inventory control procedures to avoid over-ordering Usage of recycled paper for Checklist Forms

MONITORING: Use a checklist to see if employees are following the waste management implementation

and write down results to resolve or prevent problems (See figure 2.G Critical Item 1.3) CORRECTIVE ACTION: When an item on the check list is missed or poorly done, make sure it is corrected in the corrective action log. (See Figure 3.G) Retrain any employee found not following the WM Implementation 5. Operations analysis and maintenance (Waste Management)

MEI (Maintenance of equipment Implementation): PURPOSE: To ensure that all equipment are well maintained Note: This procedure applies to employees who handle, prepare, or serve food.

Equipment: Electrical deep fryer Mini fridge Juice Dispenser Observe equipment for missing part or parts. Call for the repairman in case of equipment

malfunction and document what was done in the Corrective Action Log. Sanitize equipment with an approved sanitizer that is mixed and used according to the

manufacturers directions, and, if required, rinse with potable water. Note: that it is recommended to clean floors first and then clean equipment from top to bottom MONITORING: Use a checklist to see if employees are following the Maintenance of equipment

implementation and write down results to resolve or prevent problems (See figure 2.G Critical Item 1.2) CORRECTIVE ACTION: When an item on the check list is missed or poorly done, make sure it is corrected in the

corrective action log. (See Figure 3.G) Retrain any employees found not following the Maintenance of equipment implementation

and write down results to resolve or prevent problems.

G. End of period reporting (templates, rationale, expectations, integration to planning) Figure 1.G Inventory Checklist (daily)
Item Quantity in stock Quantity in Reorder Date Purchased Date Expiration Price Invoice/ Receipt no. Received, Product Log/ Notes

Allpurpose Flour Sugar Butter Vegetable oil cinnamon Egg Salt Dark Chocolate Heavy Cream Tang litro pack Water Container Straw

An inventory system is a tool that must be maintained for an efficient food service operation. This inventory checklist provides food service managers with a systematic method for taking and maintaining a complete inventory record of purchased food and supplies. Inventory checklist is used to: 1. Develop meaningful food cost analysis 2. Prepare orders for food and supplies 3. Avoid being overstocked or under stocked.

4. Assure that quantity of food needed to meet customer requirements is available. 5. Prevent food deterioration by using older stocks first. 6. Control any possible disappearance of foods. 7. File insurance claims in case of fire or theft. Figure 2.G Food Safety Checklists Critical Item 1.1 Labelling and traceability, Storage Checklist Critical Item 1.2 Cleaning, Maintenance of premises and equipment Checklist Critical Item 1.3 Pest control, Waste Checklist Critical Item 1.4 Personal Hygiene Checklist Critical Item 1.5 Food preparation Checklist Critical Item 1.6 Procurement of Raw Materials Checklist Critical Item 1.7 Training Checklist

DATE: CONDUCTED BY: AREA:

Critical Item 1.1 (weekly) Labelling and traceability 1. All perishable items in storage are clearly labeled with name, date of purchase and use by date 2. All pre-prepared foods and work in progress in storage are clearly labeled. Storage Compliant YES Compliant NO Completed/ Actioned

5. Are all storage areas neat and tidy with food products stored off the ground and not in contact with wall surfaces? 6. Are all foods in storage containers covered and labeled with name of product, date of receipt? 7. Is all packaging in good condition? 8. Are foods stored in a rotation use-by date basis? 9. Is there sufficient storage space? 10. Are temperatures of the storage areas operating in the correct range? 11. Is the structure of the storage area in good condition i.e. no cracks in walls, impervious floors, no condensation in refrigeration? 12. Have appropriate corrective actions been taken and recorded? 13. Are chemicals and cleaning products stored away from food storage areas? 14. Are storage areas free of evidence of pests? 15. Is refrigeration appliance calibrated on a regular basis? (at least once? every six months) Critical Item 1.2 (daily) Cleaning 16. The Cleaning Schedule is visible and is being followed 17. Does the cleaning schedule include all relevant information e.g.: instructions on chemical preparation and cleaning steps, items to be cleaned, frequency, chemicals to be used, equipment to use, who is responsible etc? 18. Are the cleaning schedules completed regularly? 19. Is there adequate equipment and facilities to undertake cleaning effectively? 20. Is the cleaning equipment clean, in good repair and stored appropriately after use? 21. Are sanitizers for work surfaces readily available for use during food preparation? 22. Is any verification of cleaning effectiveness Compliant YES Compliant NO

Completed/ Actioned

regularly conducted? 23. Are all cleaning chemicals store separately from food areas? Maintenance of Premises and Equipment 24. Is all the equipment in good repair and facilitate cleaning? 25. There is sufficient and well maintained: Lighting, Ventilation, Drainage 26. All reported equipment defects are being dealt with effectively 27. Unused or broken equipment is removed from the premises 28. Fittings such as benches are free from cracks and crevices, in good condition 29. Food service equipment such as boards/ crockery is free from cracks and chips 30. All major pieces of equipment such fridges, freezers, hot holding equipment, cold holding equipment are fitted with working temperature monitoring gauges 31. All fixed temperature monitoring gauges have been calibrated at least in the past six months 32. All probe thermometers have been calibrated monthly and any without a 1C tolerance 33. Is the premises in good repair with clean drains, no peeling paint, no holes or gaps where pests might enter etc. 34. Are there building and equipment maintenance programs and are they being followed? 35. All probe thermometers have been calibrated every month and recorded

Critical Item 1.3 (daily) Pest control 36. There is no evidence of pest or rodent activity 37. Records of pest control visits and the treatments administered are kept 38. There is a pest control contract on-site 39. Pest sightings are reported by staff 40. Have actions been taken and recorded when there

Compliant YES

Compliant NO

Completed/ Actioned

has been evidence of pest activity? 41. External openings are adequately sealed to prevent entry of pests Waste 42. Waste is removed when bins are full 43. Waste containers are covered, kept clean and emptied after each work period 44. The refuse storage area is separated from the food preparation areas

Critical Item 1.4 (daily) Personal Hygiene 45. Daily hygiene practices are monitored by the manager/supervisor and all corrective actions completed 46. There are sufficient hand-washing facilities installed in all food handling areas 47. Warm water Soap Paper towelling 48. Food handlers wash their hands as often as necessary 49. Food handlers use gloves appropriately and correctly 50. All jewelry including watches is removed prior to commencing direct food Handling 51. There is no evidence of eating or smoking in food preparation areas 52. Kitchen personnel wear appropriate protective clothing and protective head coverings 53. All staff understand their responsibilities with regards reporting of illness 54. Sick staffs are excluded from working with food 55. Are staffs aware of food safety practices and their responsibilities? 56. Are staffs aware they must not be at work when they may be suffering from a food borne illness or condition? 57. Are staffs trained in food hygiene?

Compliant YES

Compliant NO

Completed/ Actioned

Critical Item 1.5 (weekly) Food Preparation 58. Is preparation scheduled so that foods that do not contain allergens can be prepared without contaminating them 59. Correct use of equipment/ utensils prevents crosscontamination 60. Are standard measurements being followed? 61. Is there documentation to show that the cleaning program is followed? 62. Have appropriate corrective actions been taken and recorded where problems arose concerning food preparation? 63. Are work surfaces, utensils and equipment clean and is there 64. Are chemicals stored in a manner to prevent contamination? 65. Is the risk of foreign objects (physical items) controlled to prevent contamination? 66. Is equipment working and well maintained in this area? 67. Is equipment installed to facilitate effective cleaning in this area? 68. Is food waste disposed of efficiently and appropriately? 69. Are waste bins emptied regularly? 70. When questioned are staff aware of the risks when handling food? 71. Are staffs wearing appropriate protective clothing 72. Are staffs following good hygiene practices? 73. Are staffs that are not in good health kept away from direct contact with food? 74. Are there adequate hand washing and drying facilities for staff? 75. When questioned are staff knowledgeable in personal hygiene practices? 76. Are staff personal belongings stored in appropriate manner and not at risk of contaminating food or equipment during preparation?

Compliant YES

Compliant NO

Completed/ Actioned

Critical Item 1.6

Compliant YES

Compliant NO

Completed/ Actioned

Procurement of Raw Materials 77. Source: Whether procured from authorized/ certified sources 78. Raw Materials specification: Correct delivery of ordered raw materials (product, quantity) 79. Quality Raw Materials/ Products are free from any physical impurities (e.g. dirt, dust, stones, wood, signs of infestation, pest or their remains, metal pieces or any other foreign matter) free from any off odour and free from any fungal (frothy) growth 80. Quality of packaged food products: Packaging and pack seals are intact. Pack is without holes. Pack air/vacuum intact. Pack is without leakage, dents, puffing and rusting signs. Raw Materials/products are under best before/expiry or Use by date

Critical Item 1.7

Compliant YES

Compliant NO

Completed/ Actioned

Training 81. All staff have been provided with the Food Safety Training Handouts 82. All new staff have been taken through an induction covering reporting of illness, correct hand washing / correct use of gloves, and personal hygiene standards 83. All staff have appropriate skills and knowledge in food hygiene 84. Staff training records are up-to-date

The goals of the above Food Safety Checklists is to ensure best practices regarding food safety standards; identify the risks associated with a specific supplier and/or products and to mitigate the risks, and ensures consumer protection and strengthens consumer confidence. These checklists serve as a tool for inspection of quality and monitoring of the SSOP, SOP, WMI, MEI

Figure 3.G Corrective Action Log

Describe Problem

Describe what you did about it

Who is responsible?

When will the problem be fixed by?

Completed on (date)

The goals of this corrective action plan are to establish a system that allows and promotes rapid response to nonconformities from a critical limit; correct and eliminate the cause of the nonconformity and restore process control; and maintain accurate documentations and records.

Figure 4.G Food Safety and Quality Policy 1.1 The purpose of this agreement is to inform employees of their responsibility to notify the person in charge when they experience any of the conditions listed. The person in charge is required to take appropriate steps to prevent transmission of foodborne pathogens.

I AGREE TO REPORT TO THE PERSON IN CHARGE: Any Onset of the Following Symptoms, While either at Work or Outside of Work, Including the Date of Onset: (a) Diarrhea (b) Vomiting (c) Jaundice (d) Sore throat with a fever (e) Infected cuts or wounds, or lesions containing pus on the hand, wrist, an exposed body part, or other part and the cuts, wounds, or lesions are not properly covered. Workers may be allowed to handle produce if impermeable cover or single-use glove is worn over a dry, durable, tightfitting bandage. Note: Workers need to cover mouth/nose when sneezing or coughing, then immediately wash hands. If discharge from eyes, nose, or mouth, in contact with hands, immediately wash hands.

understand and will comply with the above Food Safety and Quality Policy.

Date:

Food Safety and Quality Policy 1.2 HACCP (Hazard Analysis Critical Control Points)
Problems Purchasing: serve raw foods free from bacteria cooked foods must be free of dangerous bacteria Harmful ingredients: foreign objects chemicals Cross-contamination by: hands equipment Food production: food left out at room temperature Hot food services: evaporative surface cooling is a problem Controlling cooling: spores germinate during cooling and fast reheating Control leftovers or prepared food. Solutions purchase from the safest possible source foods from approved sources will have an inspection marking on them employees must protect food from contamination by foreign objects and chemicals proper hand washing procedure proper cleaning and sanitizing no food left out longer than 30 minutes work in small batches cook food to the proper center temperature for a sufficient time to reduce the pathogenic population by almost 100% cool foods as quickly as possible cool a product thicker than 2 ice baths will reduce the temperature faster reheat to original cooking temperature for at least 15 seconds use a stove, oven or microwave to reheat foods, not hot holding equipment

The goal of HACCP (Hazard Analysis and Critical Control Point) is to provide a plan for the prevention, control and mitigation of problems and the benefits of preventing illness. HACCP (Hazard Analysis and Critical Control Point) is a system that controls food safety by determining and controlling biological, chemical and physical hazards in a food process.